WKYT - Chef Walter - Recipes

Baked Chicken with Buttermilk Sauce Wednesday, March 9, 2011


4 boneless, skinless chicken breasts
2 TBSP cooking oil
2 TBSP butter
½ tsp salt
½ tsp black pepper
1 ½ cups buttermilk, divided
¾ cup all purpose flour
1 10.5 oz can cream of mushroom soup


Preheat oven to 400 deg. Place butter and oil in a 9x13 baking dish and place in to oven to melt butter. While butter is melting, sprinkle chicken evenly with salt and pepper and dip in ½ cup of the buttermilk which has been placed in a flat dish. Dredge in flour. Arrange chicken in the baking dish breast side down. Place in oven and bake about 15 minutes. Remove from oven and turn. Bake another 10 minutes. Stir together the remaining cup of buttermilk with the cream of mushroom soup and spread evenly over chicken and sprinkle with paprika. Return to the oven about 10 more minutes. If it is browning too fast, tent the pan lightly with foil. Serve warm.


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